I’ll be honest — lasagne used to intimidate the life out of me. All those layers, the fiddly sauces, the panic of forgetting to pre-cook the sheets… But this one? This one is different. It’s forgiving, gloriously green, and all happens in one pan. It’s the kind of dish that feels like spring and Sunday lunch had a love child. Light, creamy, a little nutty — and deeply comforting.
I first threw this together on a rainy day with odds and ends from the fridge. It smelled like buttery leeks and fresh mint, and tasted like a hug. I wasn’t expecting it to become one of those recipes — the ones you go back to, again and again. But here we are. It’s lush without being heavy, clever without being fussy, and sneaks in so many veggies you’ll feel smug before dessert.
Why You’ll Love It
- All in one pan – less mess, more chill
- Perfect for spring or a veggie twist on lasagne night
- Freezer-friendly white sauce and peas mean it works year-round
- Almonds on top = crunch city
- Cheesy and creamy without being a total gut-bomb
- Impressive enough for guests, easy enough for Tuesday
Ingredients
- 1 leek
- 50g unsalted butter
- Olive oil
- 500g asparagus
- 50g plain flour
- 2 tsp English mustard
- 800ml semi-skimmed milk
- 300g fresh or frozen peas
- 300g fresh or frozen broad beans
- ½ bunch fresh mint (15g)
- 80g Parmesan cheese, plus extra to serve
- 80g mature Cheddar cheese
- 250g fresh lasagne sheets
- 50g blanched almonds
- Optional: 1 lemon
- Optional: green pesto, to serve
How to Make It
Soften the base veg:
Preheat your oven to 200ºC (400ºF). Slice your leek (finely on the green bits, chunkier near the root). In a large, shallow ovenproof pan, cook it gently in butter and a splash of olive oil over medium-low heat for about 10 minutes, until silky.
Build your sauce:
Trim and finely slice the asparagus stems (save the tips), and add to the pan. Stir often, and don’t be afraid to splash in water if things stick. Once soft, sprinkle in the flour, stir well, then add mustard and pour in the milk slowly, stirring all the while. Let it bubble away until it thickens slightly.
Add the greens and herbs:
Toss in the peas, broad beans, and roughly chopped mint leaves. Let it all warm through for a few minutes — this is where the kitchen starts to smell properly good.
Mash it up and cheese it down:
Use a potato masher to squish everything gently for about a minute. Add in 70g of Parmesan and 70g of Cheddar, along with those reserved asparagus tips. Stir until it’s creamy and dreamy.
Layer in the lasagne sheets:
Tear your pasta sheets and mix them into the pan, making sure they’re coated and spread out. Pull a few pieces to the surface so they crisp up like a classic top layer. Use the back of a spoon to make dips and ridges — they catch the cheese!
Top with nuts and bake:
Roughly bash the almonds and scatter on top with the rest of the cheeses. Drizzle with olive oil and zest over a little lemon, if you fancy. Bake uncovered for 20–25 minutes, until bubbly and golden.
Common Mistakes and How to Dodge Them
My sauce turned out lumpy!
You probably added the milk too fast. Go slow, and whisk like you mean it.
The pasta sheets stuck together.
Make sure they’re well coated in sauce before baking. Tearing them helps too — less layering, more mingling.
My almonds burned!
Check your oven’s running true — and don’t skip the olive oil drizzle. It helps the nuts toast, not scorch.
It’s too runny / too thick.
If it’s watery, bake it a few extra minutes. If it’s thick, just splash in a bit more milk or even pasta water before baking.
Storage and Reheating
- Fridge: Keeps 3–4 days in an airtight container.
- Freezer: Freeze before or after baking. If baking from frozen, add 15 minutes with foil on top.
- Microwave: Totally fine, just cover it and heat slowly to keep it from drying out.
- Oven: Reheat at 180ºC with foil for 15–20 mins. Last 5 mins uncovered for that bubbly top again.
Frequently Asked Questions
Can I use frozen veg?
Totally. Peas and broad beans freeze beautifully — just chuck them in frozen.
What can I use instead of almonds?
Toasted breadcrumbs, pine nuts, or even sunflower seeds work. You just want a bit of crunch.
Can I make this gluten-free?
Yes, use gluten-free lasagne sheets and swap the flour for a GF blend or cornstarch.
What if I hate mint?
Leave it out or swap it for parsley or basil. It adds freshness, but it’s not mandatory.
Nutrition Facts (Per Serving):
- Calories: ~550
- Fat: 28g
- Carbs: 47g
- Protein: 23g
- Sodium: 600mg
- Sugar: 9g
Jamie Oliver One-pan Veggie Lasagne
Description
A cheesy, creamy veggie-packed lasagne baked in one pan — fresh mint, greens, and toasted almonds make it feel special but cozy.
Ingredients
Instructions
- Cook leeks and asparagus stems in butter and oil until soft.
- Stir in flour, mustard, and milk to make a white sauce.
- Add peas, broad beans, mint. Mash gently and add cheese.
- Mix in torn pasta sheets and asparagus tips.
- Top with almonds, remaining cheese, lemon zest.
- Bake at 200ºC for 20–25 minutes until golden and bubbling.
Notes
- Tear pasta sheets to help them coat evenly in the sauce.
- Add a splash of milk or water if sauce gets too thick.
- For extra crunch, toast almonds beforehand.
- Can prep ahead and bake later — just add 5–10 mins to cooking time.